Creamy mushroom risotto

This warming and delicious recipe is a super easy one-pot dish that you can just leave simmering away. Stir in some chease, or even better nooch (nutritional yeast flakes), and you’ll have the perfect creamy dish everyone will love!

** Top tips **

(i) 75 - 90 g of rice per person is plenty (I always cook extra anyway as I love leftovers!)

(ii) Cook with vegan butter (dairy-free margarine), its readily available in all supermarkets and makes everything just that bit more unhealthy delicious.

(iii) Don’t skimp out on those mushrooms! (I did a bit with the photo here, but thats because I didn’t buy enough - oops!)

You will need:

1 large onion, diced
4 cloves of garlic, crushed
500 g pack of mushrooms (chestnut work well), chopped chunky
Risotto rice
1.5 litres of vegetable stock
2 tsp vegan butter
Salt, pepper and parsley

Recipe:

Prepare the vegetable stock and set aside
Add the butter to the pan and saute the onion and garlic on a medium-high heat for a few minutes
Add the mushrooms and cook them until they release some of their mushroomy-juice
Add the rice and stir everything together
Then, pour on the vegetable stock and stir well
Simmer for about 25 minutes, until the rice has absorbed most of the water - Add more stock if you need to! But remember you want a thick creamy sauce to finish with!
Sure in your Nooch or chease to make it super creamy
Stir in the parsley, add salt and pepper to taste & serve!